Hyde N Chic Restaurant

COMPLEMENTARY SNACKBITES

• Carrot Bisque shot, Graffiti Egg Plant Chutney, German Sour Doug Toast

COURSE ONE

• Deconstructed 1855 Beef tenderloin Carpaccio

  Pine Nut Gel, Frisee & Arugula Lettuces, Truffle-Honey Vinaigrette, Parmigiano Reggiano Cheese, Lemon

• OR

• Canadian Spot Prawn carpaccio

  Basi-Avocado Mousse, Ginger, Tomato- Escabeche Gel, Nori Tapioca cracker

COURSE TWO

• Olive Oil Sous Vide Ora King Salmon

  Caraway Crème Fraiche, Granny Smith Apples, Green Asparagus, English Pea, Artic Char Roe, Wild Rice

COURSE THREE

• Pan Roasted Margret Duck Breast N Foie

  Chamomile Flower Glaze, Seared Foie Grass, Red Beets, Gooseberry, Ramps, Duck Jus

COURSE Four

• Red wine Braised Wagyu Beef Short Rib

  Celery Root, Red Cabbage, Roasted Patty Pan Squash, Quinoa, Veal Demi

COURSE Five- dessert

• Aerated Rhubarb N Strawberry Mousse

  Served Tableside Torched Coconut Meringue, Strawberries Marinated in Elderberry Syrup

NOTE: THERE MAY BE A RISK ASSOCIATED WITH CONSUMING RAW SHELLFISH SUCH AS OYSTERS, AS WITH OTHER RAW PROTEIN PRODUCTS. IF YOU SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH, OR BLOOD, OR HAVE OTHER IMMUNE DISORDERS, IT IS ADVISED ALL RAW PROTEIN IN YOUR MENU SELECTIONS BE FULLY COOKED. IF UNSURE OF YOUR RISK, CONSULT A PHYSICIAN. HOUSE RULES: PLEASE BE KIND, POLITE AND ADDRESS ALL MATTERS PROFESSIONALLY. PREJUDICE LAUNGUAGE AND ACTIONS WILL NOT BE TOLERATED. THANK YOU KINDLY, CHEF & PROPIETOR ANDY HYDRE